Turnips are the humble heroes of the traditional Dutch vegetable garden—sturdy, round bulbs with a purple-white glow that for centuries formed the backbone of winter food supplies. These robust root vegetables, with their characteristic purple shoulders peeking above ground, tell stories of simplicity, resilience, and the deep connection between humans and earth. Their mild, slightly sweet flavor and nourishing character make turnips timeless companions for those who treasure the value of traditional, seasonal nutrition.
Harvesting turnips is like unearthing family histories—each bulb carries the heritage of generations of Dutch gardeners. Their solid form and smooth skin feel familiar in your hands, while the green leaves surrounding them testify to the life force still flowing through these ancient crops. The moment you pull a perfect turnip from the cool autumn soil is a reminder of the simple satisfaction of self-sufficient gardening.
🥔 When Are Turnips Ready for Harvest?
Harvest turnips when they:
- Reach 5-10 cm diameter at the widest point
- Feel firm and round without soft spots
- Have smooth skin with beautiful purple overtones
- 60-80 days after sowing (depending on variety)
The best moment is when they’re full-grown but still young—overly mature turnips become woody and bitter inside.
🔨 How to Harvest Turnips Properly
For the most flavorful and longest-lasting turnips:
- Dig carefully: Use a fork to loosen surrounding soil
- Grab by the foliage: Pull gently upward while digging
- Check for damage: Keep intact for optimal storage
- Shake off soil: But don’t wash yet—soil protects
- Trim tops to 2 cm: Leave a bit of stem attached
A perfect turnip releases easily from the ground and has no cracks or dark spots.
🧊 Storing Turnips After Harvest
Fresh turnips keep well for 2-4 months:
- Store in cool, humid environment (basement ideal)
- Layer between moist sand or in wooden crates
- Check monthly for spoilage
- Refrigerator: In perforated plastic bag for 3-4 weeks
- Frozen: Cooked and pureed up to 6 months
For optimal storage, keep turnips at 32-35°F with high humidity.
🍽️ Preparing and Cooking Turnips
For use:
- Peel thinly with knife or peeler
- Cut into cubes, slices, or leave whole
- Use lemon juice to prevent discoloration
- Young turnip greens are also edible and peppery
Cooking methods:
- Boiled: 20-25 minutes until soft for puree
- Roasted: 45 minutes at 400°F for caramelization
- Braised: In stews with meat
- Mashed: As alternative to mashed potatoes
🥄 Traditional Turnip Puree
Ingredients:
- 2 lbs turnips, peeled and cubed
- 1¼ cups milk
- 3 tbsp butter
- Salt, pepper, and nutmeg
- 1 tbsp cream (optional)
Preparation:
- Cook turnips 25 minutes until tender in salted water
- Drain and let steam briefly
- Puree with warm milk and butter
- Season with spices
- Add cream for extra richness
🥓 Turnips with Bacon and Onions
Ingredients:
- 1¾ lbs turnips, cubed
- 7 oz smoked bacon, diced
- 2 onions, chopped
- 2 tbsp butter
- 1¾ cups broth
- Fresh parsley
Render bacon, add onions, then turnips. Add broth, braise 30 minutes.
🍲 Hearty Turnip Stew
Ingredients:
- 1¼ lbs turnips, large pieces
- 14 oz beef, cubed
- 2 carrots, sliced
- 1 leek, rings
- 2 cups dark broth
- Thyme and bay leaves
Brown meat, add vegetables, add broth, simmer 1.5 hours on low heat.
🥕 Turnip Combinations
- With potatoes: Mixed puree
- With carrots: Sweet autumn combination
- With apples: Sweet-savory balance
- With wild mushrooms: Earthy autumn flavors
- With goat cheese: Modern twist on traditional dish
🧭 Where to Harvest Turnips This Week
Turnips are more than vegetables—they’re living connections to our Dutch heritage, memories of times when simple, nourishing crops formed the foundation of domestic warmth and community life. Their humble character conceals a wealth of possibilities ranging from simple side dishes to heartwarming main courses. In a world often searching for the exotic and new, turnips offer the comfort of the familiar, the satisfaction of tradition, and the promise that the best flavors sometimes lie waiting in our own Dutch soil.